140 minutes
A flavorful and vibrant dish that brings the bold, authentic flavors of traditional al Pastor to your table with marinated pork and fresh pineapple salsa.
Pineapple, skinned, cored, and halved
0 lb
Guajillo Chiles, toasted
0 oz
to taste
Chiles De Árbol, seeds removed
each
tablespoons
Garlic Clove, chopped
each
White Onion, finely chopped
each
0.25 fluid ounces
tablespoons
tablespoons
Boneless Pork Shoulder, sliced into 1-inch-thick steaks
0 lb
to taste
tablespoons
Fresh Cilantro, finely chopped
cups
Limes, cut into wedges
each
Corn Tortillas, warmed
each
Radishes, thinly sliced
each
Tomatillos, finely chopped
each
Cotija Or Queso Fresco Cheese, crumbled
cups
to taste
to taste
1. Prepare Pineapple and Toast Chiles
Chop the skinned and cored pineapple into small cubes, saving half for the marinade and the other half for a fresh salsa later. Toast the guajillo chiles until puffed and lightly charred to enhance their flavor.
2. Simmer and Soften Chiles
Simmer the guajillo chiles and chiles de árbol in salted water for a few minutes, then let them sit in the hot water for about 15 minutes to soften.
3. Blend Marinade
Blend the softened chiles with chopped garlic, half of the onion, vinegar, a pinch of salt, cumin, coriander, cubed pineapple, and crushed red pepper flakes until smooth.
4. Marinate Pork
Season the pork shoulder with salt and freshly ground black pepper, then coat with the chile-pineapple paste. Marinate in the refrigerator for at least 1 hour.
5. Sear Pork
Heat the vegetable oil in a skillet over medium-high heat and sear the marinated pork for about 4 minutes on each side until browned.
6. Cook Pork to Crispiness
Chop the pork into small pieces and return them to the skillet. Cook until the edges become crispy.
7. Make Pineapple Salsa
Combine the remaining chopped pineapple with the other half of the chopped onion, cilantro, salt, pepper, and juice of a lime to make a fresh salsa.
8. Assemble and Serve
Serve the crispy pork on warm corn tortillas topped with radishes, tomatillos, cheese, hot sauce, sour cream, and fresh pineapple salsa. Garnish with extra cilantro and lime juice.
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